My blog is simply about Life, Gluten Free. It includes everything from some of our favorite Gluten Free products and recipes, to talking about raising a Gluten Free Family.

October 02, 2008

Gluten Free Oven-Fried Chicken

I practically abandoned my kitchen this summer.

Most meals were cooked on the barbecue and complemented by produce fresh from the garden.

With the cooler weather and shorter days, I have returned to my kitchen. As I shared before, I was not much of a cook before going gluten free. Now I love the satisfaction of providing my family a home cooked meal - nothing processed or out of the box. Just good food stirred with a lot of love.

Here is a chicken recipe you will love!

Make this and you will never long for the fried greasy stuff that you used to pick up on your way home.

Gluten Free Oven-Fried Chicken

chicken - you can use 2 chickens cut into eight serving pieces. To make this easier, I use 3 - 4 pounds of boneless, skinless chicken breast

1 cup gluten free flour (you do not have to be too picky about the flour, but use some kind of a blend. Any store brought blend will work or use our favorite gluten free flour blend.)

1 cup Kinnikinnick Gluten-Free Crispy Chicken Coating Mix (this coating makes the chicken extra tasty. If you do not have it use an additional cup of gluten free flour)

1 T kosher salt

1 T black pepper

vegetable oil

Add the chicken pieces and the buttermilk (or diary free alternative) to a large zip lock bag and refrigerate for a few hours, but overnight is better.

Preheat the oven to 350 degrees.

Combine the gluten free flour, Crispy Coating Mix, salt and pepper and place in a large flat container (a pie pan works well).

Pour the oil into a frying pan to a depth of 1 inch and heat to 360 degrees (a large heavy-bottomed stockpot works well for this and will keep the stove clean).

Dread the chicken through the flour mixture and fry on each side for about 3 minutes, until the coating is a light golden brown (it will brown more in the oven). Fry the chicken in batches. Reheat the oil to 360 degrees before frying the next batch.

Place the chicken on a metal backing rack on a cookie sheet (a broiling pan also works well) and bake for 30 to 40 minutes, until no longer pink inside.

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Gluten Free Oven-Fried Chicken

I practically abandoned my kitchen this summer.

Most meals were cooked on the barbecue and complemented by produce fresh from the garden.

With the cooler weather and shorter days, I have returned to my kitchen. As I shared before, I was not much of a cook before going gluten free. Now I love the satisfaction of providing my family a home cooked meal - nothing processed or out of the box. Just good food stirred with a lot of love.

Here is a chicken recipe you will love!

Make this and you will never long for the fried greasy stuff that you used to pick up on your way home.

Gluten Free Oven-Fried Chicken

chicken - you can use 2 chickens cut into eight serving pieces. To make this easier, I use 3 - 4 pounds of boneless, skinless chicken breast

1 cup gluten free flour (you do not have to be too picky about the flour, but use some kind of a blend. Any store brought blend will work or use our favorite gluten free flour blend.)

1 cup Kinnikinnick Gluten-Free Crispy Chicken Coating Mix (this coating makes the chicken extra tasty. If you do not have it use an additional cup of gluten free flour)

1 T kosher salt

1 T black pepper

vegetable oil

Add the chicken pieces and the buttermilk (or diary free alternative) to a large zip lock bag and refrigerate for a few hours, but overnight is better.

Preheat the oven to 350 degrees.

Combine the gluten free flour, Crispy Coating Mix, salt and pepper and place in a large flat container (a pie pan works well).

Pour the oil into a frying pan to a depth of 1 inch and heat to 360 degrees (a large heavy-bottomed stockpot works well for this and will keep the stove clean).

Dread the chicken through the flour mixture and fry on each side for about 3 minutes, until the coating is a light golden brown (it will brown more in the oven). Fry the chicken in batches. Reheat the oil to 360 degrees before frying the next batch.

Place the chicken on a metal backing rack on a cookie sheet (a broiling pan also works well) and bake for 30 to 40 minutes, until no longer pink inside.